Sicilian Pork Spaghetti
Indulge in the bold and vibrant flavors of Sicilian Pork Spaghetti, a comforting pasta dish inspired by the sunny Mediterranean. This recipe combines tender ground pork with savory kalamata olives, tangy capers, and a touch of red chili flakes for a subtle kick of spice. The rich tomato-based sauce, infused with garlic, oregano, and a hint of sweetness from tomato paste, clings perfectly to al dente spaghetti, creating a harmonious balance of textures and tastes. Finished with a sprinkle of fresh parsley and a generous grating of Parmigiano-Reggiano, this 45-minute meal is ideal for weeknight dinners or casual entertaining. Elevate your pasta night with this hearty and flavor-packed Sicilian classic!
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Recipe Information
Ingredients
- 400 g spaghetti
- 500 g ground pork
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tbsp tomato paste
- 400 g crushed tomatoes
- 80 g kalamata olives
- 2 tbsp capers
- 0.5 tsp red chili flakes
- 1 tsp dried oregano
- 15 g fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g parmigiano-reggiano cheese
- 3000 ml water (for boiling pasta)
- 1 tbsp salt (for boiling pasta)
Instructions
Bring a large pot with 3000 ml of water to a boil. Add 1 tbsp of salt to the boiling water.
Cook the spaghetti in the boiling water until al dente, according to the package instructions (typically 8-10 minutes). Reserve 1 cup of pasta water before draining.
Meanwhile, finely chop the onion, mince the garlic cloves, and roughly chop the parsley. Set aside.
Heat 2 tbsp of olive oil in a large skillet or sauté pan over medium heat.
Add the ground pork to the pan, breaking it up with a wooden spoon, and cook until browned, about 5 minutes. Drain any excess fat, if necessary.
Add the chopped onion to the pan with the pork and sauté for 3-4 minutes, until softened.
Add the minced garlic and red chili flakes, cooking for an additional minute until fragrant.
Stir in 2 tbsp of tomato paste and cook for 1-2 minutes to enhance its flavor.
Pour in the crushed tomatoes, followed by the oregano, salt, and black pepper. Mix well and allow the sauce to simmer for 10 minutes, stirring occasionally.
Stir in the chopped kalamata olives and capers. Simmer for another 5 minutes to combine the flavors.
Add the cooked spaghetti to the sauce, tossing to coat thoroughly. If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is reached.
Sprinkle the chopped parsley over the spaghetti and toss again.
Plate the Sicilian Pork Spaghetti and garnish with freshly grated Parmigiano-Reggiano cheese.
Serve immediately and enjoy this rich and flavorful dish!
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 11090 mg | 482% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 24.8 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1011 mg | 78% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
